Description
A vibrant and comforting Mexican Street Corn Soup with sweet corn, spices, and creamy goodness, perfect for warm summer nights.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
- 2 (12 oz.) boneless, skinless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn
- 1 (4 oz.) can diced green chiles
- 1 tbsp Tajín seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp table salt
- ¼ tsp finely ground black pepper
- 4 cups (32 oz.) chicken stock or low-sodium chicken broth
- 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
- ½ cup shredded Monterey Jack cheese
- Juice of one lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Sauté the diced red onion until tender and translucent, about 5-7 minutes.
- Add the diced jalapeño and minced garlic, stirring for another minute until fragrant.
- Place the boneless chicken breasts into the pot and cook for 3-4 minutes on each side.
- Sprinkle in the fire-roasted corn, diced green chiles, Tajín seasoning, cumin, chili powder, salt, and pepper; stir to combine.
- Pour in the chicken stock, bringing the mixture to a gentle simmer for about 10-15 minutes.
- Remove the cooked chicken, shred it, and return it to the pot.
- Stir in the sour cream or Greek yogurt until fully combined.
- Sprinkle in the Monterey Jack cheese and let it melt.
- Squeeze in the fresh lime juice and add chopped cilantro before serving.
- Top each bowl with crumbled queso fresco, extra cilantro, and lime wedges.
Notes
This soup is best served with crispy tortilla strips on top or warm corn tortillas for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
Keywords: soup, Mexican, street corn, comfort food, summer recipe